I decided to grow mint this year and as you can imagine, it’s going crazy! Just warning you, there will be lots of recipes highlighting mint coming to the blog. First up, cookies!! I made a twist on a delicious summer drink – mojito shortbread cookies.
They’re the perfect combination of mint and lime in a soft, buttery cookie. The original recipe calls for powdered sugar sprinkled on the tops, but we prefer them without. I also like this recipe because you can easily swap out the lime for lemon or orange and can change the mint to basil, rosemary or thyme. The options are endless!
2 1/4 cup flour
1/4 cup fresh mint leaves, finely chopped
1 tsp sugar
2 sticks unsalted buttered, softened at room temperature
3/4 cup powdered sugar
zest of a lime
3 Tbsp fresh lime juice
1/4 tsp salt
In a small bowl, mix together the finely chopped mint and tablespoon of sugar. Set aside. In a medium bowl, combine the flour and salt; set aside.
In the bowl of a stand mixer, cream together the softened butter, powdered sugar, lime zest and mint-sugar mixture until light and fluffy. Add the lime juice and mix together. Gradually add the flour until a dough comes together. Transfer the dough to a lightly floured counter and shape into a disc. Wrap in plastic wrap and place in the refrigerator for at least 2 hours.
When ready to bake, preheat your oven to 350 degrees and line two baking sheets with parchment paper. Place the chilled dough on a floured counter and roll to a 1/4 inch thick. Cut out cookies with your desired cookie cutter and place on the prepared baking sheets. Bake for 14-16 minutes for until the cookies start to become golden brown. Remove from the oven and transfer the cookies to a cooling rack. Cool completely before enjoying.
Source: Zesty South Indian Kitchen